15 Juicy Uses for Strawberries

Featured Article, Recipes, Seasonal Foods
on April 4, 2011

Flirty little food trends may come and go—remember flavored foam garnishes and bubble tea?—but the strawberry has staying power. Ripening abundantly but briefly, strawberries are easy pickings each spring and summer in five out of seven continents and have been beloved for centuries. Here are a few easy ways to use them up when you have a surplus.

  • Cut our Whipping Cream Pound Cake into thirds. Assemble with a thin layer of strawberry jam and a drizzle of Madeira between each layer, along with fresh cut berries and sweetened whipped cream.
  • Serve quartered berries as a side dish with balsamic vinegar and black pepper.
  • Toss 1/2 cup diced berries in a tablespoon of flour and add them to this scone recipe in lieu of cranberries.
  • Puree 2 cups of strawberries, adding sugar to taste. Mix into fresh lemonade and freeze into popsicles.
  • Make a breakfast sandwich with whole wheat waffles, whipped cream cheese, sliced berries and a drizzle of honey.

  • For an easy dessert or snack, dip whole berries in Nutella or sour cream mixed with brown sugar.
  • Toss an anytime salad with watercress, sliced berries, buttermilk blue cheese, chopped pecans and a white balsamic vinaigrette.
  • Make a quick chutney of 2 cups diced berries, 1/4 cup brown sugar, the juice of one large lemon, white raisins, a little orange zest, and honey to taste. Serve with a firm white fish for dinner or with toasted brioche and mascarpone cheese for breakfast.
  • Poach cut berries in a vanilla simple syrup (1 part sugar, 2 parts water and 1 vanilla bean, heat through, steep and strain) and serve over ice cream, frozen yogurt, angel food cake, custard or panna cotta.
  • Make an Eton Mess—a classic British dessert—by macerating cut berries in port and sugar, then mixing with airy whipped cream and broken meringues. Serve immediately.
  • Muddle fresh cut berries in a cocktail shaker and add vodka and a dash of strawberry liqueur. Strain into a stemmed glass, fill one-third full, and top with Cava or other sparkling wine. Add a small melon baller-sized scoop of raspberry or peach sorbet before serving.